Читать книгу Dry Beans and Pulses Production, Processing, and Nutrition онлайн

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72 Watson, C.A., Reckling, M., Preissel, S., Bachinger, J., Bergkvist, G., Kuhlman, T., Lindström, K., Nemecek, T., Topp, C.F., Vanhatalo, A. & Zander, P. (2017). Grain legume production and use in European agricultural systems. Advances in Agronomy 144: 235–303.

73 Wu, X., Beecher, G.R., Holden, J.M., Haytowitz, D.B., Gebhardt, S.E. & Prior, R.L. (2004). Lipophilic and hydrophilic antioxidant capacities of common foods in the United States. Journal of Agricultural & Food Chemistry 52: 4026–4037.

74 Yang, G., Roy, J., Veresoglou, S.D. & Rillig, M.C. (2021). Soil biodiversity enhances the persistence of legumes under climate change. New Phytologist 229: 2945–2956.